Jean-Georges Vongerichten: Rice Cracker-Crusted Tuna

Jean-Georges Vongerichten makes Rice Cracker-Crusted Tuna with Spicy Citrus Sauce at the 2008 F&W Classic in Aspen.

Jean-Georges Vongerichten makes Rice Cracker-Crusted Tuna with Spicy Citrus Sauce at the 2008 F&W Classic in Aspen.

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[MUSIC] Thank you for coming today. Wow, a lot of people here. I'm very [UNKNOWN]. Here we gonna start with a tuna, and the tuna is coated with rice crackers, so some Japanese rice crackers. It's very simple coated. We glaze them with sugar and soy. So the first step, we gonna cut the piece of the tuna, quite thick. Here we go. It's a beautiful piece of tuna. Nice rectangle For the crackers, I'm just gonna crack them like that. Try to keep them very coarse. You can use a [INAUDIBLE] to do this. However many portions you have to do. So it's a great tune-up because you can really do it ahead of time. I mean, it's always better to do it fresh, but you can really keep it in the fridge. When you have a cocktail party, you can use as little canape's or you can use as an appetizer. On this one we're mixing up eggs and corn starch so the regular coating [UNKNOWN] after you fry it with a the steam from the tuna would separate would fall apart. But the corn starch it grips to the To the fish so egg whites, corn starch, mix it up. [FOREIGN] He's gonna demonstrate the sauce that goes with it. We basically have our sriracha, orange juice, and we already pre-made some dashi with some egg yolk to stabilize. We're really just gonna drizzle this grapeseed oil We're gonna brush it on, put it everywhere. [BLANK_AUDIO] Just gonna roll it in there. You see you have a nice, crunchy coating here. [BLANK_AUDIO] You don't wanna do too thick of a coat, so I can really adjust the order, the heat to that dish and I'll really add more [UNKNOWN] if you like it spicier. It's really, has a lot of texture. We have some grape seed over here, we're gonna fry the tuna, then we're gonna prepare our plats. So just the chopped scallion with the greens. And we're gonna mix a little bit up. Scallion gonna add some sauce to my scallion. Want quite a bit of scallion in there. Here we go, fairly simple dish. He we have the first tuna coming out. We're adding the sauce on the plate. Season lightly with salt right when it comes out [BLANK_AUDIO] [FOREIGN] [APPLAUSE]
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Jean-Georges Vongerichten: Rice Cracker-Crusted Tuna

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